Orange Pork and Tomato Pie by Hungry Jenny

Allow the pie filling to cool completely before adding to your pie crust to bake. This pie was made in an 8" pie dish and cuts into 6 slices. http://hungryjenny.blogspot.com/2010/11/friday-pie-day-orange-pork-and-tomato.html

Butter Free Lemon Drizzle Cake by Hungry Jenny

Chocolate Coconut Sandwich Hearts by Hungry Jenny

Makes 12 'sandwich' hearts and 12 mini hearts http://hungryjenny.blogspot.com/2010/12/christmas-baking-with-love.html

English Shortbread by Sue Von Hor

Use for cookies, pie dough, excellent medium for a high end product.

Simple Golden Syrup Flapjack Recipe by Mike Jeremy

This is a very basic flapjack recipe

Carrot Cupcake by Debbi Simms

This is a lovely moist cupcake can be doubled to make a larger cake

Jammy Oat Rolls by Hungry Jenny

A fun alternative to your bog standard cinnamon roll - experiment with your favourite flavour of jam and berries to match. This recipe cuts into 12 rolls - or 9 if you want them to be a bit bigger!

Butter Free Raspberry and Almond Cake by Hungry Jenny

I used Michael Ruhlman's Ratio book to create this cake from scratch..and it worked! See my blog entry about this if you're interested to hear how I put this together - otherwise simply enjoy this raspberry and almond cake :)

Bangers and Mash Pie by Hungry Jenny

Flipping a British classic on its head - literally!

Mini Apple and Cinnamon Muffins by Hungry Jenny

I'll be honest, I planned this recipe out to fill a 24-hole mini muffin tray but the mixture turned out to be enough for 36! These make great little breakfast bites and can be frozen.

Carrot Cake (butter and sugar free) by Hungry Jenny

A healthier version - that still tastes like carrot cake :-) The 'frosting' is cream cheese so is also a healthier option than the standard frosting you get with carrot cake, but feel free to omit if you want to make this even healthier! This recipe is for a 7 x 12.5" traybake and cuts into 27 small bars.

Cheeky Chocolate Tarts with Almond Crust by Hungry Jenny

A handy recipe to use up leftover chocolate, as these tarts can be frozen and eaten when you please :-) Sub the ground almonds with plain flour if you do not wish to use almonds. You can also use 375g premade sweet shortcrust pastry instead of making this pastry, in which case, go straight to step 3. This recipe makes 12…

Wholegrain Berry Cake by Hungry Jenny

This is a healthier option that still tastes as moist and sweet as the high-sugar, bad fats cake you get. This is low in sugar, butter-free and uses wholegrain flour. Lovely with a cup of tea and light enough as a lovely breakfast cake ;-) For an 8" round tin (8 slices)

Chocolate Hazelnut Fudge Pudding by Gouri Haldar

Imagine, sweet chocolaty fudge melting down in the mouth, one bite, you get a rich flavour of coffee and chocolate, second bite, you get a nutty crunch of almonds and hazelnuts and third the droplets of the golden syrup just stick to your mouth. Yummy na…J I got the same feeling when I tried out this recipe of vegan chocolate cake.…

Cranberry Orange Scones by Deborrah Justice